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Le Chaudron recipe
Tartare de Saint-Jacques au caviar
Scallop tartare with caviar
⏱ 15 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
16very fresh large sea scallops
30 g (1 oz)good-quality French caviar
1shallot, very finely chopped
3 tbspextra-virgin olive oil
The juice of 1 lemon
1bunch of chives, chopped
1 tsptruffle oil
1 pinchfleur de sel (flaky sea salt)
- 16 very fresh large sea scallops
- 30 g (1 oz) good-quality French caviar
- 1 shallot, very finely chopped
- 3 tbsp extra-virgin olive oil
- The juice of 1 lemon
- 1 bunch of chives, chopped
- 1 tsp truffle oil
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the plates in the freezer for 30 minutes before plating so they’re ice cold.
- Set up a clean board and cut the scallops into precise 5 mm (¼ in) cubes.
- In the bowl, mix the scallops with the very finely chopped shallot and chives.
- Add the olive oil, lemon juice and truffle oil and fold gently with a spatula.
- Season with fleur de sel and a little pepper, then taste and adjust.
- Set the ring in the center of each cold plate and pack the tartare in evenly.
- Lift off the ring and top with a quenelle of caviar using a mother-of-pearl spoon.
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